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- Feb 23, 2009
- Messages
- 564
That sounds exactly like the one I have. I give mine a shot of bleach every once in a while and it's good to go.
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cutting boards
- Thread starter somberbear
- Start date
That sounds exactly like the one I have. I give mine a shot of bleach every once in a while and it's good to go.
- Joined
- Jan 9, 2008
- Messages
- 131
butcher block (crate and barrel) & make sure to rub it down w/ mineral oil once a month or so. Mineral oil won't rot like olive/peanut/etc. Once it gets really hacked up you can sand down the finish and re-oil it.
Use a silicon/plastic cutting board on top of it for cutting meats. Remember to get a cutting board that you can lay your chef knife across on a diagonal w/ room to spare, This will ensure you can use all sections of it appropriately. I recommend reading 'Cook's Illustrated"s recommendations on what types of boards they have tested. It's a solid cooking magazine.
Use a silicon/plastic cutting board on top of it for cutting meats. Remember to get a cutting board that you can lay your chef knife across on a diagonal w/ room to spare, This will ensure you can use all sections of it appropriately. I recommend reading 'Cook's Illustrated"s recommendations on what types of boards they have tested. It's a solid cooking magazine.